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This Italian grinder sandwich features a tall stack of deli meats, cheese, and salad veggies along with creamy, bold grinder sauce on a toasted sub roll. Save money and make this sub shop classic at home!
I’ve been talking about this sandwich for a couple weeks now (since I first mentioned my current obsession, pepper relish), and I’m excited to finally share it. Partly inspired by my fiancé’s recent epic lunch experience, and partly inspired by the TikTok viral grinder salad recipe (chopped sub salad), I hope you enjoy this sandwich as much as we do.
Why is it Called a Grinder?
In New England, this type of submarine style sandwich is called a grinder. As the story goes, one reason for its name stems from the fact that the bread’s crust was typically a bit hard to chew.
What Makes This Sandwich Special
- With minimal effort, you’ll have a hoagie that tastes like it came from your favorite sub shop. (And of course you’ll save money by making it at home!)
- You can customize it to suit your tastes. If turkey isn’t your thing, feel free to use whatever kind of deli meat you like. Swap out provolone for your favorite cheese, and add whatever vegetables you like on your subs.
- Once the condiments are made (i.e., the grinder sauce and pepper relish), the rest of the sammy is quick and easy to throw together! And you can make double batches of both condiments because they keep well in the fridge for quite a while.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Italian bread loaf – For this recipe, your bread should weigh about 8 ounces and be about 14 inches long. We assemble the loaf as one big sandwich, and then cut it into 4 pieces for 4 servings. You don’t have to use Italian bread though; you can use hoagie rolls or whatever kind of bread you want.
- Grinder sauce – Or you can go with mayo, a splash of red wine vinegar, and a sprinkle of dried Italian herb seasoning. But to be honest, grinder sauce definitely kicks it up a notch!
- Arugula – Arugula (also called rocket) adds a lovely pepper bite to this sandwich, and it packs a whole host of health benefits (you can read more about them on WebMD). If you prefer, you can keep the sub traditional and use shredded iceberg lettuce, or opt for any kind of leafy greens you like.
- Tomato – A classic ingredient on subs; juicy, ripe tomato adds fresh, bright, sweet/tangy flavor.
- Red onion – Instead of red, white onion is another good option here. Yellow onion is a bit too pungent to eat raw, so if that’s all you have, slice it, soak it in cold water for 10 minutes, and then pat it dry before using. Or you can skip the onion if you like. (Personally, I’m an extra onion kind of girl.)
- Deli turkey – I don’t eat pork, so I went with turkey here (Boar’s Head Maple Glazed is my all-time favorite), but you can use any kind of deli meat you like. Ham is a popular option, or you can use a cured Italian meat, such as prosciutto, capicola, salami, etc.
- Turkey pepperoni – Pepperoni is a common addition to an Italian sub or grinder sandwich. It adds a punch of spicy, savory flavor.
- Provolone cheese – Provolone is a popular choice for subs because it’s mild enough so it doesn’t overpower the other ingredients, but flavorful enough that you can still taste it. Also, it melts well if you want to toast your sub again after adding the cheese.
- Pepper relish – Use homemade pepper relish, or find a good store-bought brand that you love. Or you can swap out the relish for roasted red peppers, freshly-sliced bell peppers, banana peppers, or pepperoncini.
Step-by-Step Instructions
1: How to Prep a Hoagie Roll or Bread For Making a Sub Sandwich
- Slice the bread loaf in half lengthwise.
- Use your fingers to gently pinch and remove some of the bread from the cut sides of both halves (this will help the fillings fit better).
- Place the bread halves (cut-side-up) on a baking tray.
- Briefly broil the bread halves to lightly toast them.
PRO TIP: Scooping out some of the bread and toasting it is optional. However, scooping out some of the bread in the center makes room for more fillings, and toasting it helps prevent the sandwich from getting soggy.
2: How to Make an Italian Grinder Sandwich
- Spread the grinder sauce on the inside of the bottom half.
- Layer on the arugula, tomato, onion, and/or any veggies you like.
- Add the meats and cheese; here I used turkey and turkey pepperoni.
- Add the cheese on top of the meats. Spread the relish on the inside of the top half, and carefully flip it over onto the top of the bottom half. Cut the sandwich into 4 pieces and enjoy!
Pro Tip: How to Make This Sandwich Ahead and Prevent Sogginess
Over time, sandwiches, subs, hoagies, heroes, grinders, or whatever you want to call them have the tendency to get soggy. Here are my best tips to avoid that, so you can make this ahead of time and minimize sogginess:
- Don’t skip toasting the bread.
- Be sure to spread the grinder sauce inside on the bottom half of the roll. Like mayo, this acts as a moisture barrier.
- Wait to add the pepper relish until right before serving (you can keep it in a little condiment cup if you’re meal prepping this sandwich).
- Wrap the sandwich in wax paper and store it in the fridge.
Storage
Like a lot of sandwich recipes, this one is best made right before you want to eat it because it can get soggy over time.
However, you can make this sandwich a day or two ahead if you want, and it’ll still be great. (Follow my tips in the recipe card below to minimize sogginess!)
Tips For the Best Italian Grinder Sandwich
- Choose your bread wisely. Based on your preference, you can go for a soft and chewy loaf, or something with a crisp exterior based and fluffy interior.
- Take this sandwich and make it your own! Don’t be afraid to swap ingredients out for your favorites.
- For the best flavor and texture, wait to make it until right before you want to eat it if possible.
Frequently Asked Questions
Anything you like! You can use any cold cuts from the deli, or go with rotisserie chicken, leftover roast chicken, or leftover pot roast (shred it up to make pulled beef). Also, note that pepperoni is completely optional; you can omit it or use something like salami or bresaola instead.
Like other types of submarine sandwiches, you aren’t limited to Italian bread here! Feel free to use French bread, ciabatta, sourdough, or whatever you like. There’s also a variety of rolls that are made specifically for hoagies, which differ slightly in flavor and texture, and are called by different names throughout the country.
For example, growing up in Buffalo, Costanzo’s sub rolls were the bread of choice (they’re soft and chewy, but sturdy and hold up well). In Philadelphia, Amoroso rolls are popular for cheesesteak sandwiches. And in Chicago, French rolls made by companies like Turano and Gonnella are local favorites for things like Italian beef sandwiches.
No. Scooping out some of the bread from the center of the roll makes more room for sandwich fillings. Otherwise, depending on how high you stack your sandwich ingredients, it can be hard to eat! However, scooping out some of the bread is completely optional. (TIP: If you do it, use the bread you remove to make bread crumb salad.)
Yes! To do so, simply chop all ingredients and mix them up with the grinder sauce before adding to to the roll.
More Epic Sandwich Recipes That Should Be on Your Radar
- Nashville Hot Chicken Sandwich
- Curried Chicken Salad Finger Sandwiches
- Banh Mi Sandwich with Short Ribs and Quick Pickled Slaw
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Italian Grinder Sub Sandwich Recipe
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Ingredients
- 1 Italian bread loaf about 8 ounces and 14 inches long
- 1/4 cup grinder sauce see Notes
- 1 cup arugula or iceberg lettuce, or any kind of leafy greens you like
- 3/4 cup sliced tomato
- 1/4 cup sliced red onion
- 1/2 pound sliced deli turkey
- 1 ounce turkey pepperoni
- 1/4 pound sliced provolone cheese
- 1/2 cup pepper relish see Notes
Instructions
- Prep the hoagie roll or bread for making a sub. Slice the bread loaf in half lengthwise. Use your fingers to gently pinch and remove some of the bread from the cut sides of both halves. Briefly broil the bread halves (cut-side-up) to lightly toast them. TIP: Scooping out some of the bread and toasting it is optional. However, scooping out some of the bread in the center makes room for more fillings, and toasting it helps prevent the sandwich from getting soggy.
- Assemble the grinder sandwich. Spread the grinder sauce on the inside of the bottom half, then layer on the arugula, tomato, onion, turkey, pepperoni, and cheese. Spread the relish on the inside of the top half, and carefully flip it over onto the top of the bottom half. Cut the sandwich into 4 pieces and serve.
Notes
- Storage: Like a lot of sandwich recipes, this one is best made right before you want to eat it because it can get soggy over time. However, you can make this sandwich a day or two ahead if you want, and it’ll still be great. (Follow my tips below to help prevent sogginess!)
- Tips to Prevent Sogginess: Here are my best tips to help avoid a soggy sub, so you can make this ahead of time and minimize sogginess: 1) Don’t skip toasting the bread. 2) Be sure to spread the grinder sauce inside on the bottom half of the roll. Like mayo, this acts as a moisture barrier. 3) Wait to add the pepper relish until right before serving (you can keep it in a little condiment cup if you’re meal prepping this sandwich). 4) Wrap the sandwich in wax paper and store it in the fridge.
- Grinder Sauce: Instead of this, you can go with mayo, a splash of red wine vinegar, and a sprinkle of dried Italian herb seasoning. But to be honest, grinder sauce definitely kicks it up a notch!
- Pepper Relish: Use homemade pepper relish, or find a good store-bought brand that you love. Or you can swap out the relish for roasted red peppers, freshly-sliced bell peppers, banana peppers, or pepperoncini.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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